Recipe: Maggie Beer's Roast Pumpkin Bruschetta

In this comforting recipe, Maggie Beer uses verjuice to deglaze the roasting pan towards the end of cooking. It really wakes up the pumpkin’s flavour and gives each chunk a temptingly glossy sheen. Serve as a hearty starter or light lunch with some creamy goats’ cheese and perhaps a bit of salad.

Use the same verjuice-deglazing method with almost any roasted root vegetable – carrots, parsnips and beetroot are ideal, and make a wonderfully wintry salad with mixed leaves or buckwheat.


Ingredients Serves: 2

  • 200g really ripe pumpkin, peeled, seeded and cut into bite-sized pieces
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • 1 sprig rosemary, leaves picked
  • Sea salt and freshly ground black pepper
  • ¼ cup (60ml) Verjuice
  • Thick slices ciabatta
  • 1 clove of garlic, cut in half
  • Soft goats curd, to serve

Method

  1. Preheat a fan-forced oven to 240ºC and line a baking tray with baking paper.
  2. Place the pumpkin, olive oil, rosemary and some salt and pepper in a bowl and toss to coat the pumpkin, then spread on a baking tray and roast for 20-25 minutes, or until cooked and coloured, but still firm.
  3. Remove the tray from the oven and drizzle the verjuice over the pumpkin. Roast for a further 3-4 minutes, or until no liquid remains, then set aside.
  4. Toast the ciabatta on both sides under a preheated grill, then rub all over with the cut garlic clove and drizzle with olive oil. Spread with a thick layer of goat’s curd, top with the pumpkin and rosemary, and finish with a final sprinkling of salt.

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